Comparison of soybean cultivars for enhancement of the polyamine contents in the fermented soybean natto using Bacillus subtilis (natto)
Kobayashi, Kazuya, Horii, Yuichiro, Watanabe, Satoshi, Kubo, Yuji, Koguchi, Kumiko, Hoshi, Yoshihiro, Matsumoto, Ken-ichi, Soda, KuniyasuVolume:
81
Language:
english
Journal:
Bioscience, Biotechnology, and Biochemistry
DOI:
10.1080/09168451.2016.1270738
Date:
March, 2017
File:
PDF, 691 KB
english, 2017